Palm Beach Poinciana Cake

  1. Preheat oven to 300F and line four 9" cake pans with waxed paper.
  2. Beat egg whites to stiff peaks.
  3. Cream butter and sugar together until light and fluffy; add well beaten egg yolks with lemon juice, rind and salt.
  4. Beat.
  5. Add 1/2 cup flour alternately with stiffly beaten egg whites.
  6. Dredge fruit and nuts with remaining flour and add to batter.
  7. Pour evenly into prepared pans.
  8. Bake 40 to 50 minutes, or until cakes test done and is firm to the touch.
  9. Turn out onto cooling racks, peel waxed paper from cakes.
  10. When cool, spread poinciana filling between layers and frost with Twice-cooked or Seven-minute frosting (recipe #96449).
  11. To make the filling: Mix the cornstarch with a little cold water until smooth.
  12. Heat first four ingredients to boiling point.
  13. Add cornstarch mixture and boil until it spins a thread (234u0b0F), then beat until creamy.
  14. Add coconut and spread between cake layers.

butter, sugar, eggs, lemon juice, lemon rind, salt, cake flour, citron, raisins, blanched almonds, filling, sugar, boiling water, lemon juice, freshly grated lemon zest, cornstarch, shredded coconut

Taken from www.food.com/recipe/palm-beach-poinciana-cake-272396 (may not work)

Another recipe

Switch theme